Particella 181

Brut / Valdobbiadene Prosecco Superiore DOCG Rive di Rua

Particella 181 shows in every glass its long wait to be ready, but above all it tells you about the strength and potential of our first family vineyard, located in Rua di Feletto. The iron-rich soil (Ferreti) gives it flavour and a fantastic persistence in the mouth. It is produced with a long Martinotti method and ages on the lees for about 6-8 months.

Size

3 L / 6 L availability on request

Clear

Quantità

Acquista ora

Technical sheet Technical notes Food Pairings Available formats and packaging

Cultivars	Glera 100%
Location	Rua di Feletto 45°54′57.25″N 12°15′05.29″E
Altitude	180m above sea level
Soil	Marl from volcanic origin with the presence of iron which gives a characteristic reddish color to the soil.
Average slope	40%
Average age of the plants	35 years old
Cultivation of the land	Mechanical and manual without the use of herbicides.
Training system	Sylvoz
Harvest	By hand, using crates.
Winemaking technique	Sequential pressing of whole grapes and débourbage for at least 2 weeks.
Second fermentation	Directly from the grape must using the Martinotti method. Contact on the lees for about 6-8 months. Static decanting without the use of adjuvants.
Character	Elegant and creamy perlage. Sensation of ripe fruit with mineral and floral notes. The iron-rich soil confers sapidity and persistence to the palate.
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Alcohol content	11% vol
Total acidity	6,5 g/l
Residual sugar	5-7 g/l

From appetizers with prosciutto, melon and cured meats to fish and white meat dishes. Savoury pies, truffle risotto or fried seafood.

Sizes	Packaging	Gift packs
750 ml	6 horizontal bottles	1/2/3 lithographed
		1/3/6 wooden
1500 ml	3 horizontal bottles	individual litho or wooden
3000 ml	individual bottle	individual wooden
6000 ml (available on request)	individual bottle	individual wooden

Technical sheet

Cultivars	Glera 100%
Location	Rua di Feletto 45°54′57.25″N 12°15′05.29″E
Altitude	180m above sea level
Soil	Marl from volcanic origin with the presence of iron which gives a characteristic reddish color to the soil.
Average slope	40%
Average age of the plants	35 years old
Cultivation of the land	Mechanical and manual without the use of herbicides.
Training system	Sylvoz
Harvest	By hand, using crates.
Winemaking technique	Sequential pressing of whole grapes and débourbage for at least 2 weeks.
Second fermentation	Directly from the grape must using the Martinotti method. Contact on the lees for about 6-8 months. Static decanting without the use of adjuvants.
Character	Elegant and creamy perlage. Sensation of ripe fruit with mineral and floral notes. The iron-rich soil confers sapidity and persistence to the palate.
	Download PDF

Technical notes

Alcohol content	11% vol
Total acidity	6,5 g/l
Residual sugar	5-7 g/l

Food Pairings

From appetizers with prosciutto, melon and cured meats to fish and white meat dishes. Savoury pies, truffle risotto or fried seafood.

Available formats and packaging

Sizes	Packaging	Gift packs
750 ml	6 horizontal bottles	1/2/3 lithographed
		1/3/6 wooden
1500 ml	3 horizontal bottles	individual litho or wooden
3000 ml	individual bottle	individual wooden
6000 ml (available on request)	individual bottle	individual wooden